1 Tbsp olive oil
1 cup chopped spring onion
6 cups vegetable or chicken broth
1 lemon, freshly squeezed
kosher salt and black pepper to taste
Wash and trim tips off asparagus and set them aside, then cut asparagus stalks into small pieces; set aside.
In a large soup pot over medium-low heat, add the olive oil and onion and cook just until onions soften.
Pour the broth into the pot and bring to a boil, then add the cut up asparagus stalks, reduce to low, and simmer gently with lid loosely on top of soup pot. Simmer stirring several times for about 15 minutes or until asparagus is tender.
Remove pot from heat and stir in lemon juice. Let soup cool slightly.
Ladle soup into a blender a little bit at a time and blend until smooth, returning blended soup to a fresh pot.
When all soup is blended smooth, put over medium heat and add the asparagus tips to the pot, stirring to combine.
Bring the soup to a gentle boil and cook for about 3 to 5 minutes JUST until asparagus tips have softened. Remove from heat.
Taste and add salt and pepper as needed, stirring gently, and serve while hot.
Will make 4 to 6 servings.